Facts About Maple Syrup:
There are NO trans-fats in maple syrup.
There are NO allergens related to maple syrup.
The expected shelf-life of maple syrup is indefinite, as long as the
container is properly sealed and then refrigerated after opening.
The flavor of maple syrup can vary from year to year. This is
determined by our varying weather patterns (examples: inadequate
rainfall, flooding, hot summers, the depth of a Winter frost, a short
Spring, and bitter winters as well as unseasonably warm winters).
Soil type can also play a part in determining the flavor of maple syrup.
Pure Maple Syrup is a product of nature; it cannot be replicated.
Pure Maple Syrup is made in certain areas of North America, including
19 states in the U. S. A.  No where else in the world is maple syrup
Maple Sap is clear and slightly sweet; it is mostly water and about 2%
sugar (this percentage can vary from year to year based on weather).
It takes approximately 40 gallons of sap to make 1 gallon of Pure
Maple Syrup, after evaporating most of the water from the sap.
Maple Sap flows from the Maple Tree only when the days of Spring
are warm (above 32degrees F) and the night temperatures return to
freezing. Snow cover also plays a part in determining sap flow.
Maple Sap harvest-time can be as short as 1 week and as long as  2
months, depending on the weather and location.
An AVERAGE Maple Tree in an AVERAGE year will yield
approximately 10 gallons of sap OR 1 quart of syrup.
Add to frosting.
Sweeten soups &
casseroles- naturally.
Add to coffee & tea.
Use as a substitute for
white or brown sugar,
adjusting for flavor and
balance of liquid
Use in toffee recipes.
Boil down to make hard-
sugar candies.
Sprinkle Maple Sugar on
your breakfast cereal.
Pour Pure Maple Syrup on
you hot cereals, pancakes,
waffles & breakfast sausages.
There are No Additives and No
. Nothing is
added to Hamel's 100% Pure
Maple Syrup except hard work
and TLC.
Maple Syrup Facts and Uses